Volume 1, Issue 2 - 2016

Research Article

Providing In-Between Meals During Dialysis Treatment Contributes to an Adequate Protein And Energy Intake in Hemodialysis Patients: A Non-Randomized Intervention Study

Corresponding Author: Geertrude I. Struijk-Wielinga, RD, Department of Dietetic and Nutrition, Internal Medicine, VU University Medical Center, De Boelelaan 1117, 1081HV Amsterdam, Netherlands
Citation: Struijk-Wielinga GI, Romijn M, Neelemaat F, ter Wee PM, et al. (2016). Providing In-Between Meals During Dialysis Treatment Contributes to an Adequate Protein And Energy Intake in Hemodialysis Patients: A Non-Randomized Intervention Study. M J Nutr. 1(2): 006.

PDF   Full Text

Review Article

Human Hair as a Long Term Biological Indicator for Assessing Strontium Nutritional Status

Corresponding Author: Berislav Momcilovic, Institute for Research and Development of the Sustainable Ecosystems, (IRES) Srebrnjak 59, 10000 Zagreb, Croatia
Citation: Momcilovic B, Prejac J, Skalny AA and Mimica N. (2016). Human Hair as a Long Term Biological Indicator for Assessing Strontium Nutritional Status. M J Nutr. 1(2): 007.

PDF   Full Text

Research Article

Changes in Plasma Amino Acid Levels After the Administration of Glucose or Sucrose to Healthy Young and Aged Males

Corresponding Author: Takada A, International Projects on Food and Health (NPO), Sumida-ku Ishiwara 1-30-6-802, Tokyo 130-0011, Japan
Citation: Takada A, Ogawa M, Takao T, Ishii Y, et al. (2016). Changes in Plasma Amino Acid Levels After the Administration of Glucose or Sucrose to Healthy Young and Aged Males. M J Nutr. 1(2): 008.

PDF   Full Text

Research Article

Healthy and Tasty: Focus Group Research on Vegetable Consumption among Children Aged 9 to 12

Corresponding Author: Adriana Gámbaro, Sensory Evaluation Laboratory, Department of Food Science and Technology, School of Chemistry, Universidad de la República, Montevideo, Uruguay
Citation: Raggio L, Gámbaro A and Ivankovich C. (2016). Healthy and Tasty: Focus Group Research on Vegetable Consumption among Children Aged 9 to 12. M J Nutr. 1(2): 009.

PDF   Full Text

Research Article

Acid-Coagulated Cheese Making by Streptococcus Thermophilus and Lactobacillus Delbrueckii Subsp. Bulgaricus Fermetation as a Helpful Technology

Corresponding Author: Ming Du, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
Citation: Du M, Tu M, Liu K, Lu X, et al. (2016). Acid-coagulated Cheese Making by Streptococcus Thermophilus and Lactobacillus Delbrueckii Subsp. Bulgaricus Fermetation as a Helpful Technology. M J Nutr. 1(2): 010.

PDF   Full Text

Give us some quick information and we'll point you in the right direction.